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A spoon scooping buttermilk out of a mason jar.

Cultured Buttermilk

Melissa K Norris
Learn to make real buttermilk and skip all those buttermilk substitutes! Cultured buttermilk gives baked goods a light and fluffy texture and helps make them perfectly golden brown every time.
5 from 5 votes
Prep Time 5 mins
Culturing Time 18 hrs
Total Time 18 hrs 5 mins
Course Drinks
Cuisine American
Servings 2 cups
Calories 158 kcal


  • 2 cups milk raw, whole, etc.
  • 2 tbsp buttermilk previously cultured, dehydrated cultures, or store-bought.


  • Pour just under 2 cups of milk into a clean pint-size mason jar.
  • Add 2 tablespoons cultured buttermilk (be sure it says "live cultures" if it's store-bought) or read the instructions that came with your dehydrated cultures for the amount.
  • Place lid lightly on jar, allowing it to breathe, set it a warm area of your home away from other cultures or ferments.
  • Let sit for 8-12 hours.
  • Once it's as thick as you'd like, move it to the refrigerator and let it sit for 6-8 more hours. Your buttermilk is now ready to drink or use in recipes!



  • If using buttermilk from the store to culture your homemade buttermilk, be sure it says "live cultures" on the carton.
  • Keep your buttermilk about 6 feet away from other ferments or cultures you might have going in your kitchen.


Serving: 1cupCalories: 158kcalCarbohydrates: 12gProtein: 8gFat: 8gSaturated Fat: 5gCholesterol: 26mgSodium: 121mgPotassium: 342mgSugar: 13gVitamin A: 420IUCalcium: 293mgIron: 1mg
Keyword Buttermilk, Cultured Buttermilk
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